Cooking device and components thereof

ABSTRACT

Disclosed herein is a cooking system for cooking food, the cooking system being functional in a plurality of cooking modes. The cooking system including a housing defining a hollow chamber and including an upper portion defining an opening to the hollow chamber. A lid is positionable relative to the housing to cover the opening to the hollow chamber. At least one heating element is associated with one of the housing and said lid. An air movement device is located in at least one of the housing and the lid to circulate air through the hollow chamber. An air diffuser positionable in the hollow chamber and is configured to impart rotation to air circulating through the hollow chamber when the air diffuser is positioned in the hollow chamber during at least one of the plurality of cooking modes.

CROSS-REFERENCE TO RELATED APPLICATIONS

This application is a continuation application of U.S. Non-Provisionalapplication Ser. No. 16/059,876, filed Aug. 9, 2018, which claims thebenefit of U.S. Provisional Application Ser. No. 62/543,082, filed Aug.9, 2017, which is incorporated herein by reference in its entirety.

BACKGROUND

Embodiments of the present disclosure relates generally to a cookingdevice and components thereof, and more specifically, a multifunctiondevice configured to perform the operation of a plurality of distinctcooking devices, the multifunctional cooking device optionally employingvarious components for cooking in the distinct cooking modes.

Conventional cooking devices, such as pressure cookers and air fryerseach perform a single cooking operation, and as such, these devicesemploy different components and method for cooking food items. As such,multiple devices are required to perform various cooking operations. Forconsumers that wish to enjoy food cooked in different ways via differentoperations, an accumulation of these devices can occur. Such anaccumulation of cooking devices is often prohibitive from a standpointof cost and storage space. For at least these reasons, it would bedesirable to integrate the functionality of several cooking devices intoa single user-friendly cooking device.

SUMMARY

Disclosed herein is a cooking system for cooking food, the cookingsystem being functional in a plurality of cooking modes. The cookingsystem including a housing defining a hollow chamber and including anupper portion defining an opening to the hollow chamber. A lid ispositionable relative to the housing to cover the opening to the hollowchamber. At least one heating element is associated with one of thehousing and said lid. An air movement device is located in at least oneof the housing and the lid to circulate air through the hollow chamber.An air diffuser positionable in the hollow chamber and is configured toimpart rotation to air circulating through the hollow chamber when theair diffuser is positioned in the hollow chamber during at least one ofthe plurality of cooking modes.

In addition to one or more of the features described above, or as analternative, in further embodiments said air diffuser further comprises:a center body and a plurality of vanes extending radially outwardly fromsaid center body.

In addition to one or more of the features described above, or as analternative, in further embodiments said plurality of vanes includesfour vanes.

In addition to one or more of the features described above, or as analternative, in further embodiments each of said plurality of vanes isequidistantly spaced about said center body.

In addition to one or more of the features described above, or as analternative, in further embodiments at least one of the plurality ofvanes has a radius of curvature such that said at least one of saidplurality of vanes curves generally outwardly from said center body.

In addition to one or more of the features described above, or as analternative, in further embodiments a height of at least one of theplurality of vanes, increases from said center body towards a distaledge of said at least one of the plurality of vanes.

In addition to one or more of the features described above, or as analternative, in further embodiments an upper surface of said center bodyis coplanar with an upper surface of said plurality of vanes.

In addition to one or more of the features described above, or as analternative, in further embodiments comprising an insert positionablewithin said hollow chamber in vertical alignment with said air diffuser,said insert having a first end, a second end, and at least one sidewallextending between said first end and said second end to define aninterior chamber, wherein said diffuser is positioned between a bottomof said insert and a bottom of said hollow chamber.

In addition to one or more of the features described above, or as analternative, in further embodiments said second end of said insert has aporous structure such that air flows through said insert.

In addition to one or more of the features described above, or as analternative, in further embodiments said diffuser is removably mountableto said insert.

In addition to one or more of the features described above, or as analternative, in further embodiments said diffuser is located beneathsaid insert.

In addition to one or more of the features described above, or as analternative, in further embodiments said insert has at least one grooveformed therein and said diffuser includes a plurality of vanes, whereinat least one of said plurality of vanes includes a tab receivable withinsaid at least one groove to couple said insert to said air diffuser.

In addition to one or more of the features described above, or as analternative, in further embodiments said insert is integrally formedwith said air diffuser.

In addition to one or more of the features described above, or as analternative, in further embodiments an annulus is formed between a wallof said housing and said at least one sidewall, said annulus beingarranged in fluid communication with said second end of said insert.

In addition to one or more of the features described above, or as analternative, in further embodiments comprising a food containerreceivable in said hollow chamber, wherein said insert and said airdiffuser are positionable within said food container.

In addition to one or more of the features described above, or as analternative, in further embodiments when said insert and air diffuserare positioned in said food container and said food container isreceived in said hollow chamber, and wherein said air movement device ispositioned and configured to move heated air relatively downward throughsaid annulus, relatively horizontally across a lower surface of saidfood container, and relatively upward through said air diffuser and saidsecond end of said insert.

In addition to one or more of the features described above, or as analternative, in further embodiments said diffuser is configured to causeair circulating through said insert to form a vortex.

In addition to one or more of the features described above, or as analternative, in further embodiments said air movement device ispositioned and configured to draw air relatively upward through saidinsert and through said at least one heating element during said atleast one of the plurality of cooking modes.

In addition to one or more of the features described above, or as analternative, in further embodiments said food container includes anupward facing lower surface that is curved upward in a direction of anupper opening of said container, and said air diffuser includes downwardfacing lower surface that is curved or sloped to conform to said upwardfacing lower surface of said food container.

In addition to one or more of the features described above, or as analternative, in further embodiments said heater is movable towards andaway from said air movement device.

In addition to one or more of the features described above, or as analternative, in further embodiments said heater is disposed in said lid,and said heater is movable towards and away from said air movementdevice via movement of the lid.

BRIEF DESCRIPTION OF THE FIGURES

The accompanying drawings incorporated in and forming a part of thespecification embodies several aspects of the present disclosure and,together with the description, serves to explain the principles of thedisclosure. In the drawings:

FIG. 1A is a perspective front view of the cooking system according toan embodiment;

FIG. 1B is a bottom view of the cooking system according to anembodiment;

FIG. 1C is a side by side front view the cooking system according to anembodiment;

FIG. 1D is a rear view of the cooking system according to an embodiment;

FIG. 2 is a perspective view of the cooking system having a lid in anopen position according to an embodiment;

FIG. 3A is a cross-sectional view of the cooking system having asecondary lid according to an embodiment;

FIG. 3B is a front view of a cooking system having a secondary lidaccording to an embodiment;

FIG. 3C is a lower view of a lid of the cooking system according to anembodiment;

FIG. 4 is a perspective view of a cooking system having both a lid and asecondary lid in an open position according to an embodiment;

FIG. 5 is a perspective view of a cooking system having both a lid and asecondary lid in a closed position according to an embodiment;

FIG. 6A is a perspective view of a lid of the cooking system accordingto an embodiment;

FIG. 6B is another perspective view of a lid of the cooking systemaccording to an embodiment;

FIG. 7 is a schematic diagram of the cooking system according to anembodiment;

FIG. 8A is a perspective view of an air diffuser according to anembodiment;

FIG. 8B perspective lower view of an insert according to an embodiment;

FIG. 8C is a perspective view of an insert with attached diffuseraccording to an embodiment;

FIG. 8D is a side view of the insert according to an embodiment;

FIG. 9 is a perspective view of a diffuser received in a containeraccording to an embodiment;

FIG. 10 is a perspective view of a cooking system having an insertpositioned therein according to an embodiment;

FIG. 11 is a cross-sectional view of the cooking system according to anembodiment;

FIG. 12 is a block diagram illustrating a control path for a cookingsystem according to an embodiment;

FIG. 13 is a perspective view of the cooking system having a lid in anopen position according to an embodiment;

FIG. 14 is a perspective view of a cooking rack for use in a cookingsystem according to an embodiment;

FIG. 15 is a perspective view of the cooking rack received in thecooking system according to an embodiment;

FIG. 16 is another perspective view of the cooking rack for use in thecooking system according to an embodiment;

FIG. 17 is a perspective view of the cooking rack received in thecooking system according to an embodiment;

FIG. 18 is another perspective view of the cooking rack for use in thecooking system according to an embodiment;

FIG. 19 is a table showing cooking parameters for use in a cookingsystem according to an embodiment;

FIG. 20 is a circuit diagram for use in a cooking system according to anembodiment;

FIG. 21 is a logic diagram for use in a cooking system according to anembodiment; and

FIGS. 22A, 22B, 22C, and 22D is an upper view of a series of lidpositions in a cooking system according to an embodiment.

The detailed description explains embodiments of the disclosure,together with advantages and features, by way of example with referenceto the drawings.

DETAILED DESCRIPTION

With reference first to FIGS. 1-7, a cooking system 20 configured toperform multiple cooking operations is illustrated. As shown, thecooking system 20 includes a housing 22 and a first or primary lid 32permanently or removably attached, or more specifically hinged, to thehousing 22. In an exemplary, non-limiting embodiment, the connection orhinge area between the lid 32 and the housing 22 occurs at an upperportion of a spine 39 of the housing 22. A bottom 106 of the housing 22of the cooking system 20 (see FIG. 1B) may be supported on a surface byone or more feet 25 and 27, which may include shock absorbing pads 25 aand 27 a (of a material such as but not limited to rubber) at a bottomsurface thereof. The feet 25, 27 may extend from the housing 22 todefine a surface on which the cooking system 20 may contact an adjacentsupporting surface, such as a countertop for example. The bottom surfaceof the feet 25, 27 or pads 25 a, 27 a may be flush with, oralternatively, may extend out of plane from the bottom 106 of thehousing. In the illustrated, non-limiting embodiment, the housing 22includes two feet 25, 27 arranged on opposing sides of the housing 22;however, it should be understood that a housing having any suitablenumber of feet 25 is within the scope of the disclosure.

Further, in the exemplary, non-limiting embodiment shown in at leastFIGS. 1A-C, the foot 25 under the spine 39 is larger and extends out agreater distance from the side of the housing 22 than the foot 27. Asshown in FIG. 1C, this allows for better support of the system 20 whenthe cooking system 20 is on a substantially flat surface or an inclinedsurface (up to 15 degrees in an exemplary embodiment) and the relativelyheavy lid 32 is in an open position.

In the illustrated, non-limiting embodiment, one or more handles 26extend outwardly from the exterior of the housing 22 to provide a userwith a location to more easily grasp the system 20. Although two handles26 are shown, embodiments having no handles, a single handle, or morethan two handles are also within the scope of the disclosure. Thehousing 22 and/or the one or more handles 26 may be integrally orseparately formed, such as from a molded plastic material for example.Referring now to some of the interior features of the system 20, aninner surface of the housing 22 defines a hollow interior 30. In anexemplary non-limiting embodiment, a liner 23 that may be formed fromany suitable conductive material, such as aluminum for example isdisposed within the hollow interior 30, and in some embodiments theliner 23 may be the inner surface defining the hollow interior (thoughsurfaces inside the liner 23, such as the walls of the container, oroutside the liner 23, such as plastic around the liner 23, may alsodefine the hollow interior 30). In an exemplary, non-limitingembodiment, a food container 24 is receivable inside the hollow interior30 defined by the liner 23. Spacing components, such as silicone bumpers(not shown) may be disposed along the inner surface of the liner 23 tokeep the container 24 aligned properly within the hollow interior 30during cooking. Although the container 24 is described herein as beingremovable from the housing 22, embodiments where the container 24 isintegrally formed with the housing 22 are also contemplated herein. Thecontainer 24, which is shown in FIGS. 2 and 3A, has an interior 33designed to receive and retain one or more consumable products, such asfood products for example, therein. Examples of food products suitablefor use with the cooking system 20, include but are not limited to,meats, fish, poultry, bread, rice, grains, pasta, vegetables, fruits,and dairy products, among others. The container 24 may be a pot formedfrom a ceramic, metal, or die cast aluminum material. In an embodiment,an interior surface of the container 24 includes a nano ceramic coatingand an exterior surface of the container 24 includes a silicone epoxymaterial. However, any suitable material capable of withstanding thehigh temperatures and pressures required for cooking food products iscontemplated herein.

Referring with more detail not to the lid 32, it should be noted thatthe lid 32 is connectable to a surface of the container 24 and/orhousing 22 to close off entry to the hollow interior 30 of the container24. In an embodiment, a diameter of the lid 32 is generallycomplementary to a diameter of the housing 22 such that the lid 32covers not only the container 24, but also an upper surface 34 of thehousing 22. The lid 32 can be made of any suitable material, such asglass, aluminum, plastic, or stainless steel for example. Further, thelid 32 may, but need not, include one or more handles 36 for removablycoupling the lid 32 to the remainder of the cooking system 20. In theillustrated, non-limiting embodiment, the lid 32 is coupled to thehousing 22 via a hinge 38 (best shown in FIG. 3A just above the spine39), such that the lid 32 is rotatable about an axis X between an openposition (FIG. 3) and a closed position (FIG. 1A). In such embodiments,the hinge axis X may be located at a side surface of the cooking system20, as shown in FIG. 2 or alternatively, at a back surface of thecooking system 20, such as vertically disposed relative to one or morehandles 26 of the housing 22, as shown in FIG. 4. However, embodimentswhere the lid 32 is separable from the housing 22, or movable betweenthe open and closed positions in another manner are also contemplatedherein. One or more fastening mechanisms (not shown) may, but need notbe used to secure the lid 32 to the housing 22 when the lid 32 is in theclosed position. Any suitable type of fastening mechanism capable ofwithstanding the heat associated with the cooking system 20 isconsidered within the scope of the disclosure. In an embodiment, bestshown in FIGS. 3A-C, 4-5, and 6A-B, the cooking system 20 additionallyincludes a secondary lid 37 configured to removably couple to thehousing 22 and/or container 24 to seal the hollow interior 30. In anembodiment, the secondary lid 37 is press-fit onto an upper surface 34of the housing 22 or directly to the container 24. In anotherembodiment, the secondary lid 3′7 is configured to thread-ably couple tothe upper surface 34 of the housing or the container 24. However,embodiments where the secondary lid 37 is configured to couple to atleast one of the housing 22 and container 24 in another suitable manner,such as via a pressure tight mechanism for example, are alsocontemplated herein. The secondary lid 37 can be made of any suitablematerial, such as glass, aluminum, plastic, or stainless steel, or anycombination thereof for example. In an embodiment, the secondary lid 37is formed from a molded plastic material. In addition, the secondary lid37 may, but need not, include one or more handles 41 for removablycoupling the secondary lid 37 to the cooking system 20. The handle 41may be integrally formed with the remainder of the lid 37, such as via amolding process, or alternatively, may be a separate component coupledto the lid 37.

As best shown in FIG. 6B, the secondary lid 37 includes an interiorliner 43, also referred to as an “underliner” formed from any suitablematerial, such as stainless steel for example. In an embodiment, one ormore threads may be formed in the underliner 43 to couple the lid 37 toan end of the container 24. As shown, the lid 37 may additionallyinclude a lid support ring 45 having a diameter extending beyond theouter diameter of the underliner 43 about at least a portion of thecircumference thereof. In an embodiment, a surface 47 of the lid supportring 45 may be configured to abut the upper surface 34 of the housing 22when the secondary lid 37 is coupled to the container 24. A lid cushion49, such as formed from a resilient or elastomeric material, such asrubber for example, may be disposed at an exterior surface of a portionof the lid 37, such as between the under-liner 43 and the lid supportring 45 for example. Further, a pressure relief valve 51 (see FIG. 6A)is formed in a surface of the secondary lid, such as the upper surfacethereof for example. The pressure relief valve is configured toautomatically open to release air from within the chamber formed betweenthe secondary lid 37 and the container 24 when the pressure thereinexceeds a predetermined threshold. Alternatively, or in addition, thepressure relief valve is manually operable to release air from withinthe chamber formed between the secondary lid 37 and the container 24.

To couple the secondary lid 37 to the housing 22, the primary lid 32must be in an open position, as shown in FIGS. 3A and 3B. Further, in anembodiment, the primary lid 32 is not movable to the closed positionrelative to the housing 22 when the secondary lid 37 is affixed thereto.This may be due to the outer diameter of the secondary lid 37, oralternatively, because one or more components extending upwardly fromthe lid 37, such as handle 41, would interfere with a portion of theprimary lid 32. However, in other embodiments, as shown in FIGS. 4 and5, at least a portion of the secondary lid 37 may be nestable orreceivable within the primary lid 32. In such embodiments, the outerdiameter of the secondary lid 37 may be smaller than the inner diameterof the primary lid 32, such that the primary lid 32 substantiallysurrounds the secondary lid 37 when in the closed position. Accordingly,the enclosure defined by the hollow interior 30 of the container 24 andthe secondary lid 37 is smaller than the enclosure formed by the hollowinterior 30 of the container 24 and the primary lid 32. Although thecooking system 20 is illustrated and described herein including thesecondary lid 37, it should be understood that in some embodiments thecooking system 20 includes only a primary lid 32 and does not include asecondary lid 37.

With reference again to FIG. 2, a condensation rim may be formed in theupper surface 34 of the housing 22, radially outward of the openingand/or container 24. During operation of the cooking system 20,condensation or other fluid circulating within the container 24 and/orhollowed interior 30 of the system 20 may collect within thecondensation rim. In an embodiment, best shown in FIG. 1D, acondensation tray 53 is arranged in communication with the interior 30of the container 24. The condensation tray 53, may, but need not, bearranged in fluid communication with the condensation rim of the uppersurface 34. As shown, the condensation tray 53 is accessible via theback surface of the housing 22 and is configured to removably couple tothe housing 22 to allow a user to empty the contents of the tray 53.When connected to the housing 22, the condensation tray 53 may besuitable to form a pressure tight seal with the housing 22.

With specific reference now to FIG. 7, the cooking system 20 includes atleast one first heating element 82 and at least one second heatingelement 84 configured to impart heat to the hollow interior and/orcontainer 24 during various modes of operation of the cooking system 20.As shown, one or more first heating elements 82 may be disposed at thebase 28 of the housing 22, generally adjacent the bottom 31 of thecontainer 24; though, embodiments where one or more of the first heatingelements 82 are arranged adjacent a side of the housing 22, in additionto or in place of the base 28 of the housing 22, are also contemplatedherein. The second heating element 84 may be positioned generally at orabove an upper extent of the container 24, proximate an upper opening ofthe container. However, in the exemplary non-limiting embodiment shownin the Figures, the second heating element 84 is disposed in the lid 32,and therefore completely outside of the container 24, above the upperextent thereof.

With reference again to FIGS. 1A, 4, 5, and reference to FIG. 10, acontrol panel or user interface 92 of the cooking system 20 ispositioned adjacent one or more sides of the housing 22. The controlpanel 92 includes one or more inputs 94 associated with energizing theone or more heating elements 82, 84 of the cooking system 20 and forselecting various modes of operation of the cooking system 20. One ormore of the inputs 94 may include a light or other indicator to showthat the respective input has been selected. The control panel 92 mayadditionally include a display 96 separate from and associated with theat least one input 94. However, embodiments where the display 96 isintegrated into the at least one input 94 are also contemplated herein.

Operation of the one or more inputs 94 will be described in more detailbelow. As shown in FIG. 12, a control system 100 of the cooking system20 includes a controller or processor 102 for controlling operation ofthe heating elements 82, 84 (and air movement device 86 including themotor 88 and fan 90 associated therewith, which will be discussed ingreater detail below), and in some embodiments for executing storedsequences of heating operation. The processor 102 is operably coupled tothe control panel 92 and to the heating elements 82, 84 and the airmovement device 86. In addition, in an exemplary embodiment, one or moresensors S for monitoring one or more parameters (such as temperature,pressure, lid configuration, etc.) associated with operation of theheating elements 82, 84 and/or lids 32, 37 may be arranged incommunication with the processor 102. In an embodiment, a firsttemperature sensor extends from a bottom surface 108 of the liner 23proximate the first heating element 82 and bottom surface of thecontainer 24, and a second temperature sensor is located within the lid32 proximate the second heating element 84. In such embodiments, thesecond sensor may be used, such as to monitor temperature for example,when the lid 32 is closed and the sensor S is arranged in fluidcommunication with the hollow interior 30 of the system 20. The firstsensor may be used to monitor temperature in this manner, separately orin conjunction with the second temperature sensor.

In an embodiment, at least one input 94 on the control panel 92 is anon/off button which allows the user to activate or deactivate thecontrol panel 92. When the control panel 92 is deactivated, none of theheating elements 82, 84 are energized. In an exemplary embodiment, theat least one input 94 is operable to select one or more manual modes ofoperation of at least one of the heating elements 82, 84. Alternatively,or in addition, at least one input 94 is operable to select a storedsequence of operation of at least one heating element 82, 84. In somecases, the stored sequences may be particularly well suited for a givenmethod of food preparation and/or for particular ingredients or types ofingredients. The plurality of stored sequences associated with the atleast one input 94 may be stored within a memory accessible by theprocessor 102. Alternatively, the plurality of stored sequences may bestored remotely from the cooking system 20, and may be accessed by theprocessor 102, such as via wireless communication for example.

In addition, a user may be able to enter a time associated withoperation of the cooking system 20 in a desired manual mode. The timemay be entered via the same input, or a separate input as used to selecta mode of operation. Further in embodiments where the system 20 is in amode configured to perform a stored sequence in response to selection ofone of the inputs 94, the display 96 may indicate a time remaining onthe display. Temperature and pressure parameters may also be entered viainputs 94.

The at least one input 94 may include a distinct start button intendedto initiate operation in a desired mode, a distinct stop button to ceaseall operation, or a stop/start button intended to initiate and ceasefunctions. Alternatively, the cooking system 20 may be operable toautomatically start operation after a predetermined time has elapsedonce an input has been selected and any necessary information has beenprovided to the control panel. Alternatively, one or more of the otherinputs 94, such as the knob for example, may be operable, such as bypushing the knob towards the control panel 92, to start and stopoperation of the cooking system 20, regardless of whether the system 20is following a stored sequence or is in a manual mode.

The one or more inputs 94 are operable to initiate manual operation ofthe cooking system 20 in at least a first cooking mode and a secondcooking mode. In an embodiment, the first cooking mode employs firstheating element 82 to perform conductive cooking operations. Conductivecooking operations may generally be referred to as “wet cooking”operations, such as but not limited to pressure cooking, steam cooking,slow cooking, searing, and sautéing. To create a wet cooking environmentthe majority of the moisture within the container, i.e. liquid added tothe container 24 or moisture released from the food within the container24, is retained within the container as the food is cooked. Althoughduring conductive cooking operations a minimal amount of air havingmoisture entrained therein may be vented from the system, such air ispassively removed from the cooking enclosure. Similarly, the secondcooking mode employs the second heating element 84 to perform convectiveheating operations. Convective heating operations may generally bereferred to as “dry cooking operations,” which include any cooking modethat creates a “dry cooking environment” within the container 24, suchas but not limited to air frying, broiling, baking/roasting anddehydrating. To create a dry cooking environment, air and moisture areactively exhausted or vented from the cooking enclosure to outside thecooking system 20, thereby maintaining a minimum level of moisturewithin the container 24. Parameters associated with the variousexemplary but non-limiting cooking modes are shown at FIG. 19.

As is noted above, the first cooking mode of the cooking system 20includes pressure cooking. In such embodiments, the secondary lid 37 isaffixed to the container 24 or housing 22 to form a pressure-tight,sealed enclosure with the container 24. During operation in the pressurecooker mode, the controller 102 initiates operation of the first heatingelement 82, causing the temperature and therefore the pressure, withinthe enclosure formed by the container 24 and the secondary lid 37 torise. During operation in the pressure cooker mode, the second heatingelement 84 disposed within the primary lid 32 is typically notenergized. In an embodiment, the cooking device 20 may include a sensorS configured to monitor the pressure within the enclosure. Upondetection that the pressure is at or exceeds a predetermined threshold,the controller 102 may de-energize the heating element 82 until thepressure within the enclosure has returned to an acceptable level.Alternatively, or in addition, a pressure relief valve 51 (see FIG. 6A)may be formed in the secondary lid 37, and may open to reduce thepressure within the enclosure to below the threshold. The pressurerelief valve 51 may be configured to open automatically when thepressure is above the threshold, or the valve 51 may be coupled to thecontroller 102 and may be operable in response to a signal generated bythe controller 102, for example in response to sensing a pressure abovethe threshold. In embodiments where the cooking system 20 is operable ina slow cooking mode, but not a pressure cooking mode, the liner 23 ofthe housing 22 may be formed from a light weight, cost effectivematerial, such as aluminum for example. However, in embodiments wherethe cooking system 20 is operable in a pressure cooking mode, the liner23 should be formed from a more rigid material capable of withstandingthe pressure build up within the container 24. As is noted above, thefirst cooking mode of the cooking system 20 also includes slow cooking,steaming, searing, and sautéing. When the cooking device 20 is operatedin one of these non-pressure modes, either the secondary lid 37 may beaffixed to the container 24 or housing 22 or the primary lid 32 maysimply be closed.

During slow cooking, steaming, searing, and sautéing (or otherconductive cooking means that do not involve “pressure cooking”), thecontroller 102 initiates operation of the first heating element 82,causing the temperature within the container 24 and at the bottomsurface thereof to increase. Upon detection that the temperature of thechamber 30 is equal to or exceeds a predetermined threshold, thecontroller 102 may de-energize the heating element 82 until thetemperature has returned to an acceptable level. Such de-energization orpower termination to the heating elements 82 and 84 based on detectionof unsafe conditions by temperature or pressure sensors S will bediscussed in greater detail below.

As previously suggested, the at least one input 94 is also usable toselect operation of the cooking device 20 in a second cooking mode thatemploys convective cooking such as air frying. In an exemplary,non-limiting embodiment, air frying in the system 20 involves the use ofvarious components such as the fan 90, and a basket 52 and diffuser 40.

With reference now to FIGS. 8A-D and 9, an air diffuser 40 is shown. Thediffuser 40 is an optional system component that may benefit aircirculation during the air frying mode. The diffuser is positionableanywhere in the hollow interior 30 (though typically near the bottom).In an exemplary, non-limiting embodiment, the diffuser is positioned incontact with a bottom surface 31 of the container 24, and, as will bediscussed in greater detail below, used in conjunction with an insert52.

As shown in the Figures, the air diffuser 40 may include a plurality ofvanes 42 spaced about a center body 44. Each of the plurality of vanes42 is configured to impart swirl to an air flow circulating through thecontainer 24. In the illustrated, non-limiting embodiment, the airdiffuser 40 includes four vanes 42. However, embodiments where the airdiffuser 40 includes one vane, two vanes, three vanes, or more than fourvanes are also within the scope of the disclosure. Further, although thevanes 42 are illustrated as being substantially identical andequidistantly spaced about the center body 44, embodiments where aconfiguration of one or more of the vanes 42 varies and/or the spacingbetween adjacent vanes 42 varies are also contemplated herein. In anembodiment, each of the vanes 42 of the air diffuser 40 has a radius ofcurvature such that the vanes 42 curve generally from the center body 44of the air diffuser outwardly. In addition, the vanes 42 of the airdiffuser 40 extend generally perpendicularly in an upward direction fromthe bottom surface 31 of the container 24, and a lower extent of thevanes 42 generally lengthens as the vanes move out from the center body44 towards the outer edge 46. However, an air diffuser 40 including oneor more vanes having another configuration are also within the scope ofthe disclosure.

In an exemplary, non-limiting embodiment, the upper surface 48 and thedistal ends 46 of the vanes 42 cooperate to define an area 50 withinwhich the insert 52 may be removably mounted. With reference to FIGS.8A-D and 9, the insert 52 includes a body 54 having a first, open end56, second, aperture end 58, and at least one sidewall 60 extendingbetween the first end 56 and second end 58 to define a hollow interioror chamber 62 defined by the body 54. The first end 56 is generally opento provide access for positioning one or more food items within thechamber 62. The second end 58 of the body 54 is partially closed toretain one or more food items within the chamber 62. In an exemplary,non-limiting embodiment, the closed second end 58 of the body 54 definesa plurality of apertures 59 (see FIG. 8B) to allow air, heat, and/orsteam flowing within/through the interior 33 of the container 24 maypass through the apertures 59 in the end 58 to cook one or more fooditems within the chamber 62 of the body 54.

When the insert 52 is positioned within the area 50, in contact with theupper surface 48 of the air diffuser 40, and the insert 52 with airdiffuser 40 is disposed within the interior 33 of the container 24, thebottom surface 58 of the insert 52 is positioned to be offset from thebottom surface 31 of the container 24. The offset spacing is viapresence of the vanes 42 between the surfaces 58 and 31, allowing airmoving through the system 20 to flow underneath the insert 52. In anembodiment, a tab 64, best shown in FIG. 8A, protrudes from the upwardlyextending portion of each vane 42. As shown, the tabs 64 generallyprotrude inwardly, towards the center body 44 of the air diffuser 40.The tabs 64 may be sized and contoured to cooperate with a ridge orgroove 65 formed in the exterior surface of the insert 52 to retain theinsert 52 in position adjacent the air diffuser 40. Of course,embodiments wherein the diffuser 40 is integrally formed with either theinsert 52 or bottom surface 31 and/or side surfaces of the container 24are also contemplated.

Although the body 54 of the inserts 52 illustrated are shown having asingle chamber, embodiments where the body 54 includes a plurality ofchambers are also contemplated herein. As previously described, theclosed second end 58 of the body 54 has a generally porous structure,which may also be formed via mesh or wire for example (see FIG. 10), sothat heat and/or steam flowing through the interior 33 of the container24 may pass through the openings in the porous structure to cook one ormore food items within the chamber 62 of the body 54. One or morehandles 66 may be associated with the body 54 to allow a user to easilygrasp the insert 50. In the illustrated, non-limiting embodiment, thebody 54 includes two handles 66 extending from the sidewall 60, oralternatively, integrally formed into the sidewall 60 of the body 54 asopenings. However, any suitable configuration of the body 54 and/orhandles 66 is within the scope of the disclosure. Such configurationsmay include removable handles.

In embodiments where the air diffuser 40 and the insert 52 may beintegrally formed, as shown in FIG. 10, the insert 52 may additionallyinclude a base 70 having an upper surface 72 and a lower surface (notshown). The base 70 may have a size and/or shape generally complementaryto the body 54, and both the base 70 and body 54 may have a similarshape to the interior 33 of the container 24. In the illustrated,non-limiting embodiment, the interior 33, and the insert 52 are bothgenerally cylindrical in shape.

The base 70 is generally offset from the second end 58 of the body 54 bya distance. As a result, a gap or clearance 74 defining a fluid flowpath is formed between at least a portion of an upper surface 72 of thebase 70 and the second end 58 of the body 54. In the illustrated,non-limiting embodiment, the lower surface (not shown) of the base 70 ofthe insert 52 has a generally planar configuration for directlycontacting an adjacent supporting surface of the container 24, such asthe bottom surface 31, when the insert 52 is installed therein. Inembodiments where the supporting surface of the container 24 does nothave a planar configuration, the configuration of the lower surface ofthe base 70 will be complementary to the supporting surface.

As previously described, in an embodiment, the air diffuser 40comprising one or more vanes configured to impart swirl to air movingthrough the clearance 74 towards the second end 58 of the body 54 may beformed in the upper surface 72 of the base 70. In such embodiments, theconfiguration of the air diffuser 40 may be the same, or alternatively,different than in embodiments where the air diffuser 40 is a separatecomponent. As shown, the vanes 42 of the air diffuser 40 integrallyformed with the insert 52 have a radius of curvature such that the vanes42 curve generally from an outer edge of the base 70 towards a centerthereof. In addition, the vanes 42 of the air diffuser 40 extendgenerally perpendicular to the upper surface 72, and the height of thevanes 42 measured perpendicular to the upper surface 72 increases fromthe outer edge of the base 70 towards the center. Although the airdiffuser 40 is described as being integrally formed with the insert 52,in other embodiments, all or a portion of the air diffuser mayalternatively, or in addition, be integrally formed with a portion ofthe container 24.

Regardless of whether the insert 52 is integrally formed with or coupledto the air diffuser 40, when the insert 52 and air diffuser 40 arearranged within the interior 33 of the container 24, an annulus 76 isformed between an inner surface 78 of the container 24 and the sidewalls60 of the body 54 (see FIG. 7). Further, in an exemplary non-limitingembodiment the height of the insert 52, when installed within thecontainer 24 with the air diffuser 40, may be generally equal to or lessthan height of the container 24. In embodiments where the cooking system20 includes a secondary lid 37, either the primary lid 32 or thesecondary lid 37 may be used, i.e. coupled to the upper surface 34 ofthe housing 22 when the insert 52 is positioned generally within thehollow interior 30 of the system 20 or specifically within the interior33 of the container 24.

It should be appreciated that the insert 52 may also be receiveddirectly in the hollow interior 30 as opposed to within the container 24within the hollow interior 30. That is, the insert 52 (and diffuser 40)may be disposed in the system without the container 24, and food may becooked in the insert 52 in accordance with of the second mode,convective cooking functions.

With further reference to second, convective cooking mode functions(particularly air frying modes), the second heating element 84 isconfigured to heat air as it passes there through via an air movementdevice 86, such as a fan for example. In embodiments where the insert 52is arranged within the interior 33 of the container 24, the air movementdevice 86 draws air from the center of the insert 52, and moves itacross the second heating element 84 before forcing the heated airthrough the annulus 76 between the container 24 and the insert 52towards the clearance 74 formed between the bottom 58 of the insert andthe bottom surface 31 of the container 23 (the arrows in FIG. 7 showexemplary air flow through the system). This air movement may befacilitated via air guides such as a skirt/air guide 89 that creates anon-sealing air guide for air into the annulus 76. In the illustrated,non-limiting embodiment of FIGS. 7 and 11, the air movement device 86 isdriven by a motor 88 having a separate cooling mechanism 90 coupledthereto. In an embodiment, a vent 91 is formed in the primary lid forexhausting hot air generated by operation of either the air movementdevice 86, the motor 88, or the separate cooling mechanism 90 to theexterior of the cooking system 20. However, it should be understood thatthe second heating element 84 and the air movement device 86 may also beused to circulate air through the enclosure defined between thecontainer 24 and the primary lid 32 when the insert 52 and/or airdiffuser 40 are not arranged within the container 24. As is shown in theexemplary embodiments of the Figures, the at least one second heatingelement 84 is disposed within the primary lid 32. In an embodiment, thesecond heating element 84 has a diameter substantially equal to thediameter of the body 54 of the insert 52. However, embodiments where thesecond heating element 84 has a diameter smaller than or greater thanthe diameter of the body 54 of the insert 52 are also contemplatedherein.

When utilizing the second heating element 84 in the air fryer mode, thecontroller 102 initiates operation of the second heating element 84 andthe air movement device 86 to circulate the hot air represented by thearrows in FIG. 7 through the enclosure formed between the container 24and the lid 32. During operation in the air fryer mode, the firstheating element 82 is generally not energized. However, embodimentswhere the first heating element 82 is energized are also within thescope of the disclosure.

The air movement device 86 draws air upward through the adjacent heatingelement 84 and expels the hot air outwardly towards the guide 89 (which,in an exemplary embodiment, actually surrounds the fan 86). The guide 89deflects the air downwardly towards the annulus 76 along the sides ofthe container 24 (again, please see the arrows in FIG. 7). The airtravels down through the annulus 76 (still by actuation of the fan 86)until it is deflected off the bottom surface 31 of the container 24 anddrawn up by the fan 86 into the clearance 74 up towards the diffuser 40and end 58 of the insert 52 with the aperture pattern 59. The hot airflows over and between the plurality of vanes 42 of the air diffuser 40,which impart a rotational motion to the hot air, thereby creating avortex as the air is drawn through the apertures 59 and into the chamber62 of the body 54 by the air movement device 86. After traversing thechamber 62, the air is drawn back up through the heating element 84 andinto the fan 86 for further circulation.

As the air circulates through the chamber 62 in the manner describedabove, the hot air cooks and forms a crispy outer layer on the fooditems disposed therein as a result of the Maillard effect. In anembodiment, a liquid, such as oil or fat, is contained within theenclosure, such as adjacent the bottom surface 31 of the container 24.The liquid may be added to the container 24 prior to operation in theair fry mode, or alternatively, may be produced as a residual materialas the hot air passes over the food within the chamber 62. Inembodiments where a liquid is disposed at the bottom of the container24, as the air circulates through the interior 30 of the container 24, aportion of the liquid becomes entrained in the air flow and is heated.

As is best shown in FIG. 3C, in an exemplary embodiment the lid 32includes a heater/fan cover 80 that protects a user from the heatingelement 84 and fan 86, and protects the heating element 84 and fan 86from the areas 31,33,64 where food is cooked. The cover 80 may beincluded in embodiments of the cooking system 20 including only aprimary lid 32, or alternatively, in embodiments including both theprimary and secondary lids 32, 37. In the illustrated, non-limitingembodiment, the cover 80 is formed from a nano ceramic coated and ismounted to the primary lid 32, such as via one or more fasteners forexample. In such embodiments, when the primary lid 32 is in the closedposition, the cover 80 is arranged generally above the first open end ofthe container 24. The cover 80 has a plurality of openings 81 formedtherein to allow hot air circulating within the chamber of the container24 to pass there through.

In another convection cooking embodiment, the second cooking mode of thecooking system 20 includes a dehydrator mode, such as used to make jerkyfor example. In such embodiments, the primary lid 32, is typicallyaffixed to the container 24 or housing 22, though the secondary lid 32may also be used. When the cooking device 20 is operated in thedehydration mode, the air diffuser 40 and/or insert 52 may, but need notbe, positioned within the interior 30 of the container 24. Duringoperation in the dehydrator mode, air is configured to circulate throughthe container 24 in a manner similar to the air fryer mode.

In an embodiment, the air movement device 86 of the cooking system 20 isa variable speed fan operable at a plurality of rotational speeds. In anembodiment, the operational speed of the air movement device 86 may varybased on the cooking mode selected (see the exemplary, non-limitingparameters and speeds set forth in FIG. 19). For example, the speed ofthe air movement device 86 during operation in an air fryer mode may bedifferent than the speed of the air movement device during operation ina dehydrator mode. The operational speed of the air movement device 86may be controlled by the controller 102 in response to one or moreinputs 94, including selection of a cooking mode. However, thecontroller 102 may also be configured to adjust the operational speed ofthe air movement device 86, or alternatively, the power supplied to theone or more heating elements 82, 84, to control the temperature and/orpressure within the hollow interior 30 of the container 24.

The first and second heating elements 82, 84 are operable independentlyor in combination to apply one or more predetermined power settings tocook the food products within the container 24 and/or insert 52. Inoperation, the heating elements 82, 84 are capable of cooking the foodproducts independent of the loading of the food products. In otherwords, the heating elements 82, 84 are capable of cooking the foodproducts independent of the amount of food products within the container24.

In some embodiments, the cooking system 20 is operable in more than twocooking modes. For example, the cooking system 20 may be independentlyoperable in any of a slow cooking mode, a pressure cooking mode, an airfryer mode, and a dehydrator mode. Alternatively, or in addition, the atleast one input 94 may be used to select operation of the cooking device20 in a cooking mode that functions as a combination of two or morecooking modes. In such embodiments, the controller 102 may execute astored sequence where the first heating mechanism 82 is operated duringa first portion of the sequence and the second heating mechanism 84 andair movement device 86 are operated during a second portion of thesequence. For example, in the combination mode, a food item, such as achicken for example, may be slowly cooked or pressure cooked viaoperation of the first heating element 82. Then, the second heatingelement 84 and the air movement device 86 may be operated to air fry thechicken to achieve a crispy exterior layer. However, the embodimentsdescribed herein are intended as an example only and any sequence ofoperation combining both the first and second heating elements iscontemplated herein. When operated in a combination of two or morecooking modes, such as a pressure cooker and an air fryer, the food neednot be removed from the hollow interior 30, or more specifically thecontainer 24, or even more specifically from the chamber 62 of theinsert 52 during such a transition.

As is alluded to above, the container 24 may be usable in both the firstand second cooking modes. In an exemplary embodiment, convective cooking(first mode), and more specifically air frying is possible in acontainer (such as container 24) that is deformable for use in apressure cooking environment (second mode). Containers in which pressurecooking occurs may deform in response to pressure conditions within thepot during cooking. A “domed” or curved shape 100 in a bottom surface102 (see FIG. 11) of pressure pot such as container 24 may also beemployed to handle pressure conditions and the deformity that may resulttherefrom. Accordingly, since the container 24 may also be used as anair frying chamber, exemplary embodiments of air frying components suchas the insert 52 and diffuser 40 may be configured for use in pressurecooking environments. For example, the diffuser 40 may include a curvedor sloped bottom surface 104 that conforms to the domed/curved/slopedshape 100 of the bottom surface 102 of the container 24. Indeed, thebottom surface 104 of the diffuser 40 may be curved or sloped to conformto a potentially domed surface of any container (again, such ascontainer 24) used in for wet cooking modes such as but not limited topressure, steam, slow cooking.

In accordance with the above, the insert 52 may be placed in thecontainer 24 with food to be cooked in the first and second modesconsecutively. For example, the insert 52 may be placed in the container24 and food may be placed within the insert for cooking in a first,conductive modes such as pressure or slow cooking. The system 20 maythen be switched into the second, convective mode, and the food stillcontained in the insert 52 contained in the container 24 can be cookedin accordance with a convection heating function. In an exemplaryembodiment involving pressure cooking and air frying, such a processwould involve placing food in the insert 52 and placing the insert inthe container 24. The secondary lid 37 would be affixed to the system 20and pressure cooking would/could occur. Once the pressure cooking iscomplete, the secondary lid 37 would be removed and replaced with aclosed primary lid 32. The food may then be air fried, with all thecooking occurring within the insert 52 disposed within the container 24.Of course, while food would most commonly be cooked first in aconductive/wet mode followed by a convective/dry mode, the system 20 iscertainly capable of cooking food first in a convective/dry modefollowed by a conductive/wet mode.

In some embodiments, it also may be useful to be able to detect presenceof the container 24 in the system 20 so operation of the various cookingmodes can occur effectively and safely. For example, as shown in FIG. 13a lower surface 108 of the hollow interior 30 may support a containerdetection sensor 110 (such as but not limited to a depression or plungersensor). One or more depression sensors used for container detection anddisposed along the vertical extents (i.e. sides) of the liner 23, aswell as one or more optical sensors anywhere in the hollow interior 30,are also contemplated.

Referring now to FIGS. 14-18, a reversible insert 112 receivable in anyor all of the hollow interior 30, container 24, and insert 52. In thenon-limiting exemplary embodiment shown in the Figures, the insert 112is received in the container 24. The insert includes a food supportingbody or grate 114 with a first body surface 116 and an opposing secondbody surface 118. The insert 112 also includes first surface legs 120and second surface legs 122.

The insert 112 is reversible into two different food holding/supportconfigurations via a 180 degree rotation. The first, greater clearanceconfiguration 124 is best shown in FIGS. 14 and 15. The second, lesserclearance configuration 126 is best shown in FIGS. 16 and 17. As shown,the second surface legs 122 have a greater length than the first surfacelegs 120. This allows the grate 114 to be positioned a relativelygreater distance from a surface on which the insert 112 rests in thefirst configuration 124 than the second configuration 126. As shown inFIG. 15, in an exemplary embodiment the insert 112 rests on the lowersurface of the container 24. The first, greater clearance configurationpositions the grate 114 (and any food thereon) a relatively greaterdistance from the first heater 82 than in the second configuration. Suchpositioning of the food may be beneficial in convective heating modesfor a few reasons.

First, when in a broiling mode, the first configuration of the insert112 positions the food close enough to the second heater 84 to achievegood broiling benefits. In an exemplary embodiment, in the firstconfiguration 124 the grate 114 of the insert 112 is positionable avertical distance from the second heating element 84 (when the lid 32 isclosed) of between 1.75 and 2 inches. These distance (and distances inbetween and around these distances) allow for enough food space andproximity to the heat source to impart good broiling results,particularly at or around 450 degrees F. Second, when for example in thebaking/roasting mode, the large clearance between the grate 114 andlower surface of the container 24 allows food to be cooked at twodifferent levels within the container 24, which may offer variousconvenience and flavor benefits.

As is additionally shown, the first surface legs 120 have a lesserlength than the second surface legs 122. This allows the grate 114 to bepositioned a relatively lesser distance from a surface it rests on inthe second configuration 126 than in the first configuration 124. Asshown in FIG. 17, in an exemplary embodiment the insert 112 again restson the lower surface of the container 24. The second, lesser clearanceconfiguration positions the grate 114 (and any food thereon) arelatively lesser distance from the first heater 82 than in the firstconfiguration 124. Such positioning of the food may be beneficial inconductive heating modes. For example, in the steam cooking mode, thelegs 120 provide just enough clearance to position the grate 114 andfood above any water and comfortably in a steam zone.

It should be noted that when in the configuration where they are notsupporting the grate 114, the legs 120, 122 act as handles for theinsert 112. Further, and as shown in FIG. 18, the legs 122 are rotatablefrom an orthogonal orientation with said food support body to a parallelorientation (the Figure actually shows the legs 122 rotated beyondparallel) with the plane of the grate 114. This allows for easierstorage of the insert 112.

As mentioned above, and with reference again to FIG. 1A, the system 20includes a spine 39. In an exemplary embodiment, the spine 39 houses apower/high voltage circuit board under (PCBA in the Figures) the hinge.A UI circuit board is behind the UI (not shown). Referring to FIGS. 20and 21, the system 20 also includes a first thermal cut off (Bottom orPressure or PC TCO/TCE) and a second thermal cut off (Upper or AFTCO/TCE). In an exemplary, non-limiting embodiment, the first thermalcut off is proximate the first heating element 82, and is triggered toterminate power thereto in response to a failure of the first heatingelement. Similarly, the second thermal cut off is proximate the secondheating element 84, and is triggered to terminate power thereto inresponse to a failure of the second heating element 84. It should benoted, however, that the first thermal cut off could get hot enough totrigger a system shut down in response to overheating resulting from thesecond heating element 84, and the second thermal cut off could get hotenough to trigger a system shut down in response to overheatingresulting from the first heating element 82.

In addition, in an exemplary embodiment, a failure in the first thermalcut off proximate the first heating element 82 will trigger the powercircuit board PCBA to terminate power to the system 20 including thefirst heating element 82, the second heating element 84, and both thepower and UI circuit boards. Similarly, a failure in the second thermalcut off proximate the second heating element 84 will trigger the powerPCBA to terminate power to the system 20 including the second heatingelement 84, the first heating element 82, and both the power and UIcircuit boards. The system 20 is thereby wired in such a way in that ifany thermal cut off is triggered, power is cut to both heating elements82, 84, rendering the system 20 inoperable. For example, if the firstthermal cut off is tripped/triggered during a first mode or wet cookingfunction, hardware cuts power to both heating elements 82, 84, therebyprohibiting the user from using any cooking function. This circuitry, asshown in FIG. 20, creates a safer system for a user. In addition oralternatively, the controller 102 may also run software that employs asimple logic check that terminates power to both heating elements 82, 84if either of the first or second thermal cut offs are tripped/triggered.

Failures such as but not limited to excessive temperature or excessivepressure (as detected by sensors S) may result in thetripping/triggering the first and/or second thermal cut offs discussedabove. Software algorithms that correlate temperature to pressure andvice versus may also be employed by the controller 102 to detectdangerous conditions that may trip/trigger the first and/or secondthermal cut offs.

With reference now to FIGS. 2, 3A, 3B, and 22A-D, a safety systememploying lid detection sensors will now be discussed. A first liddetection sensor 140 is disposed proximate the hinge 38 (and isrepresented schematically at 140 in FIG. 3A). In an exemplaryembodiment, the first sensor 140 is an actuating switch or micro switchthat detects whether the primary lid 32 is open or closed. In anexemplary embodiment employing the actuating switch, a power connectionto the lid heating element 84 is actually broken when the lid 32 isopen. As such the lid heating element 84 (and fan 86) can only receivepower to actuate convection cooking modes when the lid 32 is closed. Inaddition or alternatively, the controller 102 may also run software thatemploys a simple logic check that terminates power to the heatingelement 84 when the lid 32 is open.

As shown in FIGS. 22A-D, a second lid detection system 142 is shown, andincludes a Reed switch/sensor 144 at a relative rear of the housing 22and a magnet 146 disposed in a corresponding section of the lid 37. Asshown in the Figures, a dropped on lid 37 places the magnet 146 withinrange of the Reed switch 144. When the lid 37 is in this dropped onconfiguration (22A), the controller 102 may employ a simple logic checkthat detects the Reed switch's activated condition and terminates powerto the whole system 20 or at least the heating elements 82, 84. When thelid 37 is partially engaged on the housing (up to 85% rotation onto ahousing bayonet in the exemplary embodiment shown in FIG. 22B), thecontroller 102 may again employ a simple logic check that detects theReed switch's activated condition and terminates power to the wholesystem 20 or at least the heating elements 82, 84. When the lid 37 isfully engaged on the housing 22 (greater than 85% rotated onto a housingbayonet in the exemplary embodiment shown in FIG. 22C), the controller102 may employ a simple logic check that detects the Reed switch'sdeactivated condition and allow power to flow normally to the system 20.Similarly, when the lid 37 is not present at all, the controller 102 mayemploy a simple logic check that detects the Reed switch's deactivatedcondition and allow power to flow normally to the system 20. However,the controller 102 may also and again employ a simple logic check thatdetects a closed condition of the first lid 32, and prevent power fromflowing to the first heating element 82.

Indeed, when a closed condition of the first lid 32 is detected usingthe above referenced sensor 140, the controller 102 may deactivate atleast the pressure cooking input 94 on the display 92, and in anexemplary embodiment all inputs 94 for the conduction/wet cookingfunctions including the pressure cooking input 94, slow cooking input94, steam input 94, and sear/saute input 94. Similarly, when a closedcondition of the second lid 37 (FIG. 22C) is detected using the Reedswitch 144, the controller 102 may deactivate all inputs 94 for theconvective/dry cooking functions including the air fry/crisp mode input94, bake/roast input 94, broil input 94, and dehydrate input 94. In bothcases, deactivation of the inputs 94 may include non-function of theinputs 94 and a termination of back lighting to the inputs 94.

The cooking system 20 illustrated and described herein provides anenhanced user experience by combining the functionality of severalconventional household products into a single user-friendly device.

All references, including publications, patent applications, and patentscited herein are hereby incorporated by reference to the same extent asif each reference were individually and specifically indicated to beincorporated by reference and were set forth in its entirety herein.

The use of the terms “a” and “an” and “the” and similar referents in thecontext of describing the disclosure (especially in the context of thefollowing claims) is to be construed to cover both the singular and theplural, unless otherwise indicated herein or clearly contradicted bycontext. The terms “comprising,” “having,” “including,” and “containing”are to be construed as open-ended terms (i.e., meaning “including, butnot limited to,”) unless otherwise noted. Recitation of ranges of valuesherein are merely intended to serve as a shorthand method of referringindividually to each separate value falling within the range, unlessotherwise indicated herein, and each separate value is incorporated intothe specification as if it were individually recited herein. All methodsdescribed herein can be performed in any suitable order unless otherwiseindicated herein or otherwise clearly contradicted by context. The useof any and all examples, or exemplary language (e.g., “such as”)provided herein, is intended merely to better illuminate the disclosureand does not pose a limitation on the scope of the disclosure unlessotherwise claimed. No language in the specification should be construedas indicating any non-claimed element as essential to the practice ofthe disclosure.

Exemplary embodiments of this disclosure are described herein, includingthe best mode known to the inventors for carrying out the disclosure.Variations of those embodiments may become apparent to those of ordinaryskill in the art upon reading the foregoing description. The inventorsexpect skilled artisans to employ such variations as appropriate, andthe inventors intend for the disclosure to be practiced otherwise thanas specifically described herein. Accordingly, this disclosure includesall modifications and equivalents of the subject matter recited in theclaims appended hereto as permitted by applicable law. Moreover, anycombination of the above-described elements in all possible variationsthereof is encompassed by the disclosure unless otherwise indicatedherein or otherwise clearly contradicted by context.

What is claimed is:
 1. A cooking system for cooking food, the cookingsystem being functional in a plurality of cooking modes, the cookingsystem comprising: a housing defining a hollow chamber and including anupper portion defining an opening to said hollow chamber; a lidpositionable relative to said housing to cover said opening to saidhollow chamber; at least one heating element associated with one of saidhousing and said lid; an air movement device in at least one of saidhousing and said lid to circulate air through said hollow chamber; andan air diffuser positionable in said hollow chamber and configured toimpart rotation to air circulating through said hollow chamber when saidair diffuser is positioned in said hollow chamber during at least one ofthe plurality of cooking modes.
 2. The cooking system of claim 1,wherein said air diffuser further comprises: a center body; and aplurality of vanes extending radially outwardly from said center body.3. The cooking system of claim 2, wherein said plurality of vanesincludes four vanes.
 4. The cooking system of claim 2, wherein each ofsaid plurality of vanes is equidistantly spaced about said center body.5. The cooking system of claim 2, wherein at least one of the pluralityof vanes has a radius of curvature such that said at least one of saidplurality of vanes curves generally outwardly from said center body. 6.The cooking system of claim 2, wherein a height of at least one of theplurality of vanes, increases from said center body towards a distaledge of said at least one of the plurality of vanes.
 7. The cookingsystem of claim 2, wherein an upper surface of said center body iscoplanar with an upper surface of said plurality of vanes.
 8. Thecooking system of claim 1, further comprising an insert positionablewithin said hollow chamber in vertical alignment with said air diffuser,said insert having a first end, a second end, and at least one sidewallextending between said first end and said second end to define aninterior chamber, wherein said diffuser is positioned between a bottomof said insert and a bottom of said hollow chamber.
 9. The cookingsystem of claim 8, wherein said second end of said insert has a porousstructure such that air flows through said insert.
 10. The cookingsystem of claim 8, wherein said diffuser is removably mountable to saidinsert.
 11. The cooking system of claim 8, wherein said diffuser islocated beneath said insert.
 12. The cooking system of claim 10, whereinsaid insert has at least one groove formed therein and said diffuserincludes a plurality of vanes, wherein at least one of said plurality ofvanes includes a tab receivable within said at least one groove tocouple said insert to said air diffuser.
 13. The cooking system of claim8, wherein said insert is integrally formed with said air diffuser. 14.The cooking system of claim 8, wherein an annulus is formed between awall of said housing and said at least one sidewall, said annulus beingarranged in fluid communication with said second end of said insert. 15.The cooking system of claim 14, further comprising a food containerreceivable in said hollow chamber, wherein said insert and said airdiffuser are positionable within said food container.
 16. The cookingsystem of claim 15, wherein when said insert and air diffuser arepositioned in said food container and said food container is received insaid hollow chamber, and wherein said air movement device is positionedand configured to move heated air relatively downward through saidannulus, relatively horizontally across a lower surface of said foodcontainer, and relatively upward through said air diffuser and saidsecond end of said insert.
 17. The cooking system of claim 16, whereinsaid diffuser is configured to cause air circulating through said insertto form a vortex.
 18. The cooking system of claim 16, wherein said airmovement device is positioned and configured to draw air relativelyupward through said insert and through said at least one heating elementduring said at least one of the plurality of cooking modes.
 19. Thecooking system of claim 15, wherein said food container includes anupward facing lower surface that is curved upward in a direction of anupper opening of said container, and said air diffuser includes downwardfacing lower surface that is curved or sloped to conform to said upwardfacing lower surface of said food container.
 20. The cooking system ofclaim 1, wherein said heater is movable towards and away from said airmovement device.
 21. The cooking system of claim 19, wherein said heateris disposed in said lid, and said heater is movable towards and awayfrom said air movement device via movement of the lid.